Thursday, September 24, 2009

Chicken Pot Pie

1 package frozen peas and carrots
1/3 cup margarine
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup chicken broth (1 can) (I posted a recipe for your own broth as well)
2 1/2 to 3 cups cooked chicken
pastry for two crust pie

heat oven to 425 degrees.
melt margarine in saucepan over medium heat, stir in flour, onion, salt and pepper. stir constantly until it bubbles then remove from heat. stir in the broth and milk. return to heat and heat to boiling, for 1 minute. stir in the chicken, peas and carrots.
roll out 2/3 of the pastry for the bottom crust. put it in a 9x9 pan, add chicken mixture to the crust. roll out the remaining dough, cut into shapes and put on top of the pie. bake about 35 minutes until golden brown and bubbly.

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